Description
These Vegan Cupcakes with Vegan Buttercream Frosting tastes no different from regular cupcakes. These cupcakes have no milk or eggs but a lot of flavors!
Ingredients
Scale
- 1 ¼ c. flour
- 2 tbsp. cornstarch
- ¾ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ¾ c. pure raw cane sugar
- 1 c. soy milk
- 1/3 c. canola oil
- 1 tsp. apple cider vinegar
- 2 tsp. vanilla extract
- FROSTING
- ½ c. organic non-hydrogenated shortening
- ½ c. vegan butter
- 3 c. powdered sugar
- 1 tbsp. soy milk
- ½ tsp. salt
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350 Degrees. Line a 12 tin muffin pan with cupcake liners
- In a large bowl, add the dry ingredients and whisk (flour, cornstarch, baking powder, baking soda, salt, pure can sugar).
- Now, add the wet ingredients to the dry ingredients and using a hand held mixer mix all ingredients together until smooth. Pour about 1/3 cup of the batter into the cupcake tins and bake for 15 to 20 minutes. Allow to completely cool before applying the frosting.
- FOR THE FROSTING
- In a mixing bowl, blend together the shortening and the butter until well mixed. Add the powdered sugar 1 cup at a time. Once you have added 2 cups of powdered sugar add the milk, salt, and the vanilla extract and blend until smooth. Frost the cupcakes as desired and sprinkle with sprinkles if you would like.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert